Fish head
By VicentaLakin
The family brought back a half a fish in spring. Never knew what to do. It's getting hot lately. If you don't eat it, it's too waste! The fish are what we always call the fish. It's usually salty. Because it's fish, there's no fat, it's dry, it's hard. It's better to have fat meat. Call a friend and ask for advice. It's the first time I've done it. It's good. But it's a little different. It's kind of a brick-brick, so you can all continue to improve。
Recipe Recommendations
- Taro 1200g
- fish fish fish 340g
- bacon 195g
- cooking wine appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Fish head
1
Prepare the main raw materials, taro, bacon and fish。
2
Toadhead dies, washes, slices. Just find it properly。
3
The gills are cut into pieces. It's gotta be smaller here. It was later discovered that all small pieces of fish can bite and do not do so. But the big ones obviously can't bite。
4
The meat is cut thin. It's a little fatter, so you can put the oil on the fish when it's steamed。
5
Put the taro in the container, spread the fish, spread the meat, pour the wine, put sugar. You can steam the pot。
6
It's about 40 to 60 minutes. Pounce it with chopsticks. If the taro is missed, it's ripe。
7
Load it and eat it。Fish head Make Tips
One, the weight is just a reference. I made a big pot of these, plus a small one. Today it's uploading the basin. So you can see the layers. 2 It doesn't matter if there's more fish. Next time you can keep steaming. Three, more sugar than you can taste. My family likes sweeter. But fish and meat are salty, so don't worry about covering it up。